Fried Squid with Anchovy Dressing and Parsley Pesto Recipe

Name: Fried Squid with Anchovy Dressing and Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 heaping tablespoon of mayonnaise; 3/4 cup sherry vinegar; 1 3/4 cup olive oil; 6 anchovy fillets; 1 shallot, coarsely chopped; Salt and pepper; 2 cups parsley leaves; 2 garlic cloves; 2 tablespoons pumpkin seeds; 2 tablespoons fresh lime juice; 1/2 cup olive oil; Salt and pepper; 1 1/2 cups rice flour; 3/4 cup water; Salt and pepper; 4 cups peanut oil; 8 squid, cleaned and sliced into rings

Servings: persons

1 heaping tablespoon of mayonnaise
3/4 cup sherry vinegar
1 3/4 cup olive oil
6 anchovy fillets
1 shallot, coarsely chopped
Salt and pepper
2 cups parsley leaves
2 garlic cloves
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt and pepper
1 1/2 cups rice flour
3/4 cup water
Salt and pepper
4 cups peanut oil
8 squid, cleaned and sliced into rings

1
Combine all ingredients in a blender and blend until smooth.
2
Season with salt and pepper.
3
In a food processor, combine all ingredients except the oil, and blend until smooth.
4
With the motor running, slowly add the olive oil until emulsified.
5
Season with salt and pepper to taste.
6
In a small mixing bowl, whisk together the flour and water until smooth.
7
The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste.
8
Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off.
9
Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels.
10
Serve with anchovy dressing and pesto.

3016

kcal

Calories

273

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 heaping tablespoon of mayonnaise, 3/4 cup sherry vinegar, 1 3/4 cup olive oil, 6 anchovy fillets, and more.

Yes, Fried Squid with Anchovy Dressing and Parsley Pesto falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fried Squid with Anchovy Dressing and Parsley Pesto

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